Charred Zucchini with Gochujang and Scallions | Christopher Kimball’s Milk Street

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Milk Street Recipe

Charred Zucchini with Gochujang and Scallions

35 minutes

Charred Zucchini with Gochujang and Scallions

Hobak muchim is a Korean side dish of seasoned sliced zucchini. This boldly flavorful—yet ultra-simple—version the charred bitter notes and subtle sweetness of the zucchini (or yellow summer squash) is a perfect match for the spicy, pungent, sesame-fragrant, salty-sweet dressing that coats the zucchini after broiling. When shopping, look for medium-size zucchini (ones that weigh about 8 ounces each) so the slices aren’t too small and numerous nor too large and few. Gochujang is an umami-packed Korean hot pepper paste; look for it in the international aisle of most supermarkets or in Asian grocery stores. Note that we use seasoned rice vinegar here, as it’s an easy one-ingredient way to incorporate acidity, sweetness and salt.

4

Servings

Tip

Don’t forget to rotate the baking sheet about halfway through broiling. This helps ensure that the zucchini browns evenly, especially if your oven has hot spots, as many do. Be sure to allow the zucchini to cool for 5 to 10 minutes after broiling. During this time, the slices release some liquid that would otherwise dilute the dressing.

35 minutes

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